Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 cup (160g) yellow cornmeal, stone-ground preferred
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 pound (450g) bulk pork sausage, preferably sage-flavored
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup (115g) unsalted butter, melted
  • 4 cups (960ml) chicken broth, low-sodium
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper, freshly ground
  • Salt to taste

Instructions:

  1. Prepare the Cornbread: Preheat oven and grease baking dish. Whisk together dry ingredients for the cornbread. In a separate bowl, combine wet ingredients. Add wet ingredients to dry and stir until just combined. Pour into baking dish and bake until golden brown and a toothpick inserted into the center comes out clean. Let cool completely.
  2. Sauté the Sausage and Vegetables: Crumble sausage into a large skillet over medium heat. Cook until browned, breaking it up with a spoon. Remove sausage and set aside. Add onion, celery, and bell pepper to the skillet and sauté in the sausage drippings (or some of the butter) until softened. Add garlic and cook until fragrant.
  3. Combine and Bake: Crumble the cooled cornbread into a large mixing bowl. Add the cooked sausage and sautéed vegetables. Pour melted butter and chicken broth over the cornbread mixture. Add parsley, sage, thyme, poultry seasoning, salt, and pepper. Gently toss until everything is evenly moistened. This is your cornbread stuffing.
  4. Transfer to Baking Dish and Bake: Pour the stuffing mixture into the prepared baking dish. Cover with foil and bake until heated through. Remove foil and bake until the top is golden brown and crisp.
  5. Let Cool and Serve: Let the stuffing cool slightly before serving. Garnish with fresh parsley sprigs, if desired.